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Pork belly braised
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 pound | pork belly, lean cut preferred |
| 2 tablespoons | peanut |
| canola oil, alternative | |
| 2 tablespoons | sugar |
| 1 tablespoon | Shaoxing rice wine or dry sherry |
| Water | |
| Chubby 3/4 inch piece fresh ginger, unpeeled and sliced 1 star anise (count 8 robust points) 2 dried red chiles, such as arbol 2-inch piece cassia bark or cinnamon stick | |
| 3 | scallions, white and green parts, cut into 2-inch lengths |
| Light (regular) soy sauce | |
| Salt | |
1. Bring a 3 or 4-quart saucepan of water to a boil and parboil the pork belly for 3 to 4 minutes. Transfer the pork to a plate and allow to cool. Discard the cooking liquid. When cool enough to handle, cut into bite-size chunks.
2. Put the oil and sugar into the saucepan that you just used and heat over medium heat. When the sugar melts, increase the heat and stir until the sugar caramelizes to a rich brown.
3. Lower the heat slightly, add the pork, and splash in the rice wine. Add water to just cover the pork. Scatter in the ginger, star anise, chiles, cassia and two-thirds of the scallion.
4. Bring to a boil, lower the heat, and simmer, covered, for about 45 minutes, until you can easily pierce a chopstick into a chunk of pork. There should still be some resistance. The pork should have become a mahogany color.
5. Uncover, increase the heat to vigorously simmer and reduce the sauce to roughly half its volume. Taste and season with the soy sauce, salt, and sugar. Aim for a savory, faintly sweet flavor. The pork may be cooked up to this point, cooled and refrigerated or frozen.
6. To serve, reheat the pork, taste and adjust the flavor as needed. Transfer to a bowl, leaving behind the aromatics, if you like. Garnish with the remaining scallion and serve with rice. If using for steamed buns, slice the pork at room temperature and reheat in the steamer as directed in the Japanese braised pork belly buns recipe.
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